THE “SOLIS” BEACH CLUB RESTAURANT, INCLUDED IN THE “CROWN” OF THE ELITE RESIDENTIAL COMPLEX “TIARA RESIDENCE”, ESTABLISHED ON THE HALF PENINSULA “THE PALM JUMEIRAH” IS WALKING AWAY.
The cuisine is dominated by the Mediterranean style and Asian fusion, and with the advent of summer, the institution's emphasis on a wide selection of fish and seafood: salmon, lobster, mussels and tiger shrimps, usually flavored with homemade sauce, becomes even more obvious.
A distinctive feature of the restaurant is its stunning panoramic view of the new Dubai. It is best to come here at sunset to enjoy a signature cocktail, a light dinner and smoke a hookah in good company.
Of course, in the summer months Solis empties, but our compatriots continue to visit here. To refresh the hottest time, the hotel chefs created a whole menu, which included exotic varieties of ice cream and sorbet, including with liquor. Champagne and wine are served. In general, the restaurant can be characterized by a triad of words: "Tasty. Hearty. Cozy."
WASABI ROYAL Prawns (recipe from the Chef at Solis Restaurant)
Ingredients:
- 100 g mayonnaise
- 20 g wasabi
- 6-8 basil leaves
- 12 king prawns
- 1 tablespoon chopped coriander leaves
- half or whole egg white
- a pinch of white pepper
- Olive oil to taste
- Rice flour
- Tobiko wasabi (small caviar)
- Black sesame seeds
- Grape seed oil
- Mango salsa (a mixture of mango, red chili pepper, sweet chili sauce and coriander leaves)
Cooking method
- Fold the mayonnaise, wasabi and basil leaves in a blender and carefully move.
- Peel the king prawns and marinate with chopped coriander leaves, egg white, white pepper and two tablespoons of rice or corn flour.
- Sprinkle king prawns with rice flour and fry deeply at a temperature of 180º C until a crispy crust appears.
- Dip each shrimp in mayonnaise, and then put on a dish.
- Sprinkle with black sesame seeds and tobiko wasabi caviar.
Enjoy your meal!
